Appendix L: Traditional Recipes from Himachali Cuisine
Appendix L: Traditional Recipes from Himachali Cuisine Himachali cuisine is known for its rich flavors, slow-cooked dishes, and use of local spices and grains. Below are some signature recipes that reflect the culinary identity of the region. 1. Chana Madra (Kangra/Chamba Region) Ingredients : Boiled chickpeas – 1 cup Yogurt – 1 cup (whisked) Mustard oil – 2 tbsp Asafoetida, cumin seeds, bay leaves Spices: turmeric, garam masala, coriander powder Method : Heat mustard oil, add cumin, bay leaves, and asafoetida. Add boiled chickpeas, sauté with spices. Gradually add whisked yogurt and stir continuously to prevent curdling. Simmer on low heat until thick and aromatic. 2. Siddu (Kullu/Mandi Region) Ingredients : Wheat flour – 2 cups Yeast – 1 tsp Filling: roasted poppy seeds, walnuts, green chilies, ginger Method : Prepare a soft dough with flour and yeast, let it rise for 3-4 hours. Flatten dough, stuff with filling, ...